Spiced Prune Cake with Lemon-Buttermilk Frosting
Make 1 (9-inch) cake
  • 9 ounces (255 grams) roughly chopped California Prunes (about 1¼ cups lightly packed)
  • 1¼ cups (300 grams) boiling water
  • 1 cup (227 grams) unsalted butter, softened
  • 2½ cups (500 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • 1 tablespoon (13 grams) vanilla extract
  • 4 cups (500 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
  • 2 teaspoons (10 grams) baking powder
  • 2 teaspoons (10 grams) baking soda
  • 1½ teaspoons (3 grams) ground cinnamon
  • 1¼ teaspoons (3.75 grams) kosher salt
  • 1 teaspoon (2 grams) ground ginger
  • ½ teaspoon (1 gram) ground nutmeg
  • ½ teaspoon (1 gram) ground cloves
  • 1 cup (240 grams) whole buttermilk, room temperature
  • 1 cup (176 grams) chopped California Prunes
  • Lemon-Buttermilk Frosting (recipe follows)
  • Garnish: gold sprinkles
  1. Preheat oven to 350°F (180°C). Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
  2. In a medium heatproof bowl, place roughly chopped prunes in an even layer; add 1¼ cups (300 grams) boiling water (prunes should be just submerged), and let stand for 15 minutes.
  3. In the work bowl of a food processor, pulse prune mixture until very coarsely puréed. (You should have about 2 cups [about 503 grams] purée.)
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  5. In a large bowl, whisk together 4 cups (500 grams) flour, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. In a medium bowl, whisk together prune purée and buttermilk. With mixer on low speed, gradually add flour mixture to butter mixture alternately with prune mixture, beginning and ending with flour mixture, beating until combined after each addition.
  6. In a medium bowl, toss together chopped prunes and remaining 1 tablespoon (8 grams) flour; fold prune mixture into batter. Divide batter between prepared pans (about 1,156 grams each). Tap pans on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  7. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes, rotating pans after 30 minutes of baking and loosely covering with foil to prevent excess browning, if necessary. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
  8. Level cooled cake layers; discard parchment. Place a cake layer, cut side up, on a serving plate. Spoon 2 cups (about 425 grams) Lemon-Buttermilk Frosting into a large pastry bag fitted with a ½-inch round piping tip (Wilton No. 1A). Pipe frosting evenly over layer; smooth with a small offset spatula. Place remaining cake layer, cut side down, on frosting. Spoon 2 cups (about 425 grams) frosting into pastry bag. Pipe evenly on top of cake; using a small offset spatula, smooth into an even layer. Spoon remaining frosting into pastry bag. Pipe all over sides of cake; holding a bench scraper or a large offset spatula flush against sides of cake, scrape off excess frosting until sides are smooth and layers are somewhat exposed. Smooth and swirl top as desired. Using a bench scraper or a large offset spatula held flush against cake layers, scrape frosting one more time to give sides a smooth, finished look. Garnish with gold sprinkles, if desired.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/spiced-prune-cake-lemon-buttermilk-frosting/